I defrosted a package of hamburg, with the intention of making tacos. But at the last minute I didn’t want tacos, so I whipped together this recipe.

Quick Meat Sauce

• 1/4 lb bacon, strips sliced in 3 or 4 pieces
• 1-1/4 lb hamburg
• 1 medium onion, finely diced
• 15 oz can fire roasted diced tomatoes
• 15 oz can tomato sauce
• 1 can red wine
• 1 tsp seasoned salt
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp ground black pepper

In a large saucepan, brown the bacon over medium heat. Remove to a plate and let cool.

Increase heat to medium-high and brown the hamburg in the bacon grease. When done move to the sides of the pan and add the onion. Cook for 5 to 10 minutes or until onion is soft.

Chop the bacon in small pieces and add to pan. I used kitchen shears to cut the strips into 1/4″ wide pieces.

Add remaining ingredients and reduce heat to low. Simmer for 30 minutes, stirring occasionally If the sauce gets too thick, add a few tablespoons of water at a time, stirring well after each addition.

Lorraine’s asked me to make this — it was my second try at it. The first one was “ok”, but a bit bland. I doubled all the spices and it worked out fine!

The brisket comes out very tender but doesn’t fall apart.

Brisket in Sunday Sauce

• 2 cups diced onion
• 1 Tbsp minced garlic
• 28 oz can whole or diced tomatoes
• 1-1/2 cups dry red wine
• 3 bay leaves
• 2 tsp seasoned salt
• 2 tsp oregano
• 2 tsp basil
• 2 tsp paprika
• 1/2 tsp ground black pepper
• 1/4 tsp crushed red pepper
• 5 to 6 lb brisket, external fat removed
• 6 oz can tomato paste

Place onions, garlic, tomato, wine, and spices in the crockpot; stir to mix. Place the brisket in the crockpot, squishing it in if necessary. Cook on High for 4 hours, then reduce to Low for 2 hours.

Note: If using whole tomatoes, cut them in half with kitchen scissors.

Remove the brisket from the crockpot and keep warm.

Transfer sauce from crockpot to a large saucepan and bring to a simmer. Use an immersion blender to produce a smooth sauce. Add the tomato paste and stir well. Simmer for 20 minutes, stirring occasionally.

Slice the brisket and serve with sauce.

Notes:

The recipe called for 1/2 cup stock (any kind) and 1 cup wine. I used all wine.

I went to the store to get tomato paste. I purchased everything on the list, plus a bunch of other stuff … and forgot the paste. So I simmered the sauce on low for 45 minutes, which worked out fine.

Lorraine doesn’t like spicy, so I use 1/4 tsp crushed red pepper. Those that like spicy might double that amount.